An apparatus for producing soymilk includes heating units for heating a soybean soup, a defoaming unit for defoaming a heated soybean soup, an extracting unit for separating a defoamed soybean soup into soymilk, bean curd refuse and a liquid residue, and pipe lines for returning the separated liquid residue between the defoaming unit and the heating unit to refeed the separated liquid residue to the defoaming unit. The pipe lines for refeeding the separated liquid residue to the defoaming unit are connected to a liquid residue discharge port of the extracting unit from which the separated liquid residue is taken out and refed to the defoaming unit with a transfer pump.

Disclosed are nutritional compositions, and methods of using and making the nutritional compositions, that include calcium beta-hydroxy-beta-methylbutyrate and protein. The calcium beta-hydroxy-beta-methylbutyrate is in sequestered or ion-exchanged form to reduce the interaction of the calcium with the protein in the nutritional composition and improve the overall stability of the nutritional composition.

The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

The present invention provides intestinal flora-improving health food which improves intestinal flora by containing bittern derived from deep-ocean water to increase and activate Equol-producing bacteria. The intestinal flora-improving health food comprises 0.8 wt % to 1.5 wt % of bittern relative to the total weight of the health food, wherein the bittern per 100 g comprises 2500 mg to 6000 mg of magnesium content and 500 mg to 2000 mg of calcium content; wherein the proportion of magnesium content to calcium content in the bittern is 2 to 7, and wherein the hardness of the bittern is at 144000 mg/L to 383000 mg/L.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A dispersibility of a vegetable milk under a high temperature condition is increased by treating the vegetable milk with a protein deamidase. When the protein deamindase-treated vegetable milk is added to a liquid beverage or a liquid food at a high temperature, an aggregation in the protein deamindase-treated vegetable milk is prevented.

The present invention relates to functional foods comprising DAO and their use for the prevention or treatment of diseases or pathological conditions associated with high levels of histamine in blood, in particular for the prevention or treatment of migraine, chronic fatigue, fibromyalgia, spondylitis and pain caused by muscle contractures.

Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

The present disclosure provides a process to make whole soy foodstuff or beverage without removing soy pulp or okara during the process. The process includes liquefying whole soybeans, forming a liquefaction product, wherein the liquefaction product comprises a liquid fraction and a soy pulp fraction; and treating the liquefaction product with an enzyme, thereby forming a whole soy base. The whole soy base can itself serve as a soy beverage, or alternatively combined with other ingredients or subjected to further treatment to make final soy foodstuff or beverages.

The present disclosure provides a process to make whole soy foodstuff or beverage without removing soy pulp or okara during the process. The process includes liquefying whole soybeans, forming a liquefaction product, wherein the liquefaction product comprises a liquid fraction and a soy pulp fraction; and treating the liquefaction product with an enzyme, thereby forming a whole soy base. The whole soy base can itself serve as a soy beverage, or alternatively combined with other ingredients or subjected to further treatment to make final soy foodstuff or beverages.